SUPERVISOR

NSK GOURMET PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

NSK Gourmet Pte. Ltd. in Singapore seeks an experienced kitchen professional to support daily restaurant operations, following recipes and preparing ingredients for meals.

You will oversee hot and cold preparation, maintain HACCP logs, ensure cleanliness, and assist with menu development and cost control.

The role requires ability to work shifts and collaborate with a supervisory team to deliver quality service.

Responsibilities

• Prepares ingredients by following recipes, slicing, chopping, mincing, stirring, and mixing.
• Adds seasonings and verifies taste; plates meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling.
• Assembles and refrigerates cold ingredients.
• Adheres to food handling, sanitation, and safety procedures; maintains HACCP logs.
• Maintains dating, labelling and rotation of food items.
• Contributes to daily, holiday and theme menus with supervisor.
• Cleans and sanitizes equipment, food storage and work areas.
• Completes cleaning according to schedules and dishwashing.
• Listens to customer complaints and resolves them.
• Implements suggestions and refers complex concerns to supervisor.
• Participates in programs to improve quality of service and productivity.
• Maintains clean work areas, utensils, and equipment.
• Develops new menu items and improvises existing ones.
• Manages kitchen expenses, food cost, inventory and staffing within budget.
• Able to cook North Indian food.
• Able to do shift work.
• Assists with preparation and serving of meals.
• Supervises a team to ensure kitchen and service areas are clean.
• Ensures compliance with food and health and safety regulations.

Job description

Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

Completes hot meal preparation by grilling,sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

Contributes to daily,holiday and theme menus in collaboration with supervisor.

Maintains cleanliness and sanitation of equipment, food storage, and work areas.

Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

Listens to customer complaints and suggestions and resolves complaints.

Implements suggestions within parameter of position and refers more complex concerns to supervisor.

Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

Maintains clean work areas, utensils, and equipment.

Develop new menu items while improvising the existing ones.

Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

Able to cook north Indian food.

Able to do shift work.

Assisting with the preparation of food and the serving of all meals to customers.

Supervising a team to ensure that the kitchen and service areas are clean and tidy.

Ensuring all food and health and safety regulations are followed.